![]() ![]() The skirt steak cooks much quicker because of how thin it is. Now, even though my recipe says this is Asian marinated flatiron steak, I lay out all three steaks because you can easily swap out the flatiron steak for either flank steak or skirt steak! The flank steak will cook almost exactly like the flatiron steak ~ about 5 minutes per side but up to 6 or 7 minutes per side and covered for about 3 minutes on the second side. ![]() So, flatiron steak is thicker than skirt steak, a bit thinner than flank steak, and sooooo tender! This was such an easy piece of meat to work with. Skirt steak is the thinnest and cooks quickly! I love it in a lot of different recipes!Īnd then flatiron steak… honestly, this is the first time I’ve eaten, let alone cooked flatiron steak! And that’s surprising because my husband says he loves it! Go figure he’s never brought it home before □□♀️. I find flank steak to be the toughest out of the three, but a long marinade and cutting across the grain make this a very nice cut of meat. Flank steak, skirt steak, and flatiron steak are all very similar cuts of steak. Asian marinated steak is a big deal in our house… whether it’s flank steak, skirt steak (my preference!), or flatiron steak (my husband’s preference!), we are all for it.
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